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Black bean salsa with corn in a bowl

Black Bean Salsa with Corn

  • Author: Kathleen
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


Black Bean Salsa with Corn is fresh tasting and easy to make! It’s a perfect summer appetizer served with tortilla chips or as an easy dinner side.


  • 2 15oz cans black beans, drained and rinsed
  • 1/2 cup frozen corn kernels, thawed. Fire roasted are preferred
  • 4oz can diced green chiles
  • 2 large tomatoes, diced
  • 1 small red onion, diced
  • 1 jalapeño pepper, finely diced. Whites and seeds are optional
  • 1/4 cup fresh chopped cilantro
  • 3 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


  1. Toss Salsa – Add all ingredients to a large bowl and gently toss to combine. Taste and adjust spices and lime juice to suit your tastes.
  2. Allow to Sit – For best results, let salsa sit in the fridge, covered, for about an hour before serving. You can serve right away, but it’s best to let the flavors meld.
  3. Serve and Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer, Sides
  • Method: No Cook
  • Cuisine: Mexican

Keywords: Black bean salsa with corn, recipe for black bean salsa

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